Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Patio Artichoke Supper

Turkey, artichokes and pasta - light supper entrée for the adventurous at heart!

Author: California Artichoke Advisory Board
Date: June 07, 2005

Serves: 4 person(s)
Yield: 4 x artichokes and 3 cups salsa

Preparation Time: 30 mins
Cooking Time: 55 mins
Extra Time: 10 mins (for pre-cooking pasta)

Ingredients:

    1/2 cup chopped green onions, divided in half
    2 Tbsp slivered almonds
    4 Tbsp chopped cilantro, divided in half
    2 Tbsp olive oil
    171.43 g angel hair pasta, cooked
    1 1/2 cup diced cooked or smoked turkey
    2 1/3 Tbsp lime juice, divided (1 Tbsp + 3 tsp)
    1/2 tsp salt
    1/4 tsp pepper
    4 large California artichokes, cooked
    2 cup diced tomatoes
    1/2 cup chopped green bell pepper
    1/4 cup chopped Anaheim chili pepper (or long green chili pepper)
    1 tsp garlic salt
    1/2 tsp crushed dried oregano
    1/4 tsp bottled hot pepper sauce
    1/2 tsp lemon juice (optional)
    1/2 tsp olive oil (optional)

Directions:

    PRE-COOKING ARTICHOKES (see also recipe link below to "Artichokes - Basic Preparation"): Trim stems so artichokes stand upright. Cut 1/4 to 1/3 off tops of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water. If desired, oil, lemon juice and seasoning can be added to cooking water.

    Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily.

    FRESH SALSA: Combine 2 cups diced tomatoes, 1/2 cup chopped green pepper, 1/4 cup each chopped Anaheim chili pepper and green onions, 2 tablespoons chopped cilantro, 4 teaspoons lime juice, 1 teaspoon garlic salt, 1/2 teaspoon crushed dried oregano and 1/4 teaspoon bottled hot pepper sauce; mix well.

    ARTICHOKE FILLING: Sauté 1/4 cup onions, all the almonds, and 2 tablespoons cilantro in olive oil until almonds are browned. Add cooked pasta, turkey, 1 tablespoon lime juice, salt and pepper. Cook and toss until thoroughly heated.

    Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon. Fill artichokes with pasta mixture. Spoon fresh salsa on pasta filling and between petals of artichokes. Serve.

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Nutritional Information
(Per Serving)

Calories:434 cals
Kilojoules:1,817 kJ
Fat:12.0 g
Carbohydrates:56.0 g
Protein:27.0 g
Cholesterol:40.0 mg
Sodium:786 mg
Saturated Fat:2.0 g
Fiber:11.0 g
Calcium:110.0 mg
Total Sugars:5.4 g

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